Improving Texture Properties and Increasing Viability of Yogurt Probiotics by Gelatin-Maltodextrin Microcapsules Loaded with α-Tocopherol
Enriching food is one of the most important ways to compensate for the lack of minerals and vitamins in the body of consumers. In this study, the encapsulation of α-tocopherol in gelatin and maltodextrin microparticles was carried out with the aim of enriching low-fat yogurt and the characteristics...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2023-12-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_182093_99b4ac997e536854eaf5df17732d2095.pdf |